Red chicory salad recipe

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Red chicory salad with mozzarella toasts and lemon anchovy dressing HERO
  • Rating: 0 stars
  • Cost per serving: £1.36
  • 10 mins to prepare and 20 mins to cook Takes: 10 mins to prepare and 20 mins to cook
  • 4 Serves: 4

Brush the baguette slices with oil then grill just on one side for 1 minute. Slice the mozzarella into 8 pieces and put on the untoasted side of the bread. Set aside.

In a small frying pan, heat the oil, then add the garlic, chilli, and anchovy. Cook on a low heat for 2 minutes, or until the anchovy melts. Turn up the heat and add the lemon juice, sugar and a grind of black pepper and let it reduce for a minute. Remove from the heat and add the lemon zest.

Grill the cheese toasts until melted. Separate the chicory leaves, and divide between 4 plates, then pour the warm dressing over the top. Scatter over the parsley and serve with the warm cheesy toasts.

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  • 8 slices large baguette
  • 3 tbsp extra-virgin olive oil
  • 200g pack firm mozzarella
  • 4 small red chicory heads
  • handful flat-leaf parsley, chopped, to serve
  • For the dressing
  • 1 garlic clove, chopped
  • pinch crushed chilli flakes
  • 1 anchovy, rinsed
  • 1 lemon, ½ zested and all juiced
  • pinch sugar
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Each serving contains
  • Calories 290 15%
  • Sugar 1g 1%
  • Fat 19g 27%
  • Saturates 8.2g 41%
  • Salt 1g 17%
of an adult's Reference Intake amount. Find out more
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